HOSPITALITY REVIEW TASMANIAN April/May 2025
Callington Mill’s whisky experience comes to Macq01 A New Spirit on the Waterfront
Also Inside: 1808 Lounge Bar | Illuminate the NW | Willie Smith’s parmi quest
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Tasmanian Hospitality Review Apr/May Edition
INSIDE THIS ISSUE
President Update 5 CEO Update 7 FEATURE: Callington Mill takeover 8-11
Events Calendar 13 Minister Update 15 Opposition Leader Update 17
FEATURE: 1808 Lounge Bar 18-21 Workforce Development Update 23
Membership Update 24-25 Corporate Update 26-27 FEATURE: Tassie’s Best Parmi 28-29 Tas Police Update 30-31 Great Customer Experience Update 34-36 Business Events Tasmania 38 Women in Leadership Update 40 HOSPO Health Update 41-43 Tourism Tasmania Update 45 FEATURE: Illuminate Festival 46-47 FEATURE: Australian Tourism Awards 48-50 FEATURE: Tassie Top Towns 52-53 Clubs Tasmania Update 54-55 Hospitality Dr 61 Corporate Glossary 62-63
1808 Lounge Bar
Illuminate Festival
Cover Photo: Frogmore Creek’s Shelley Bickerstaff and Callington Mill’s Rizk Mawass
TASMANIAN HOSPITALITY REVIEW BY
For editorial enquiries contact Adam Smith adam@tha.asn.au 0417327093
@tashospitality
@tas_hospitality
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Tasmanian Hospitality Review Apr/May Edition
PRESIDENT UPDATE
There’s no better feeling than kicking off the year with momentum, and our hospitality industry has done just that. Tasmania’s summer has not only delivered sunshine and smiles – it’s delivered record-breaking results. Our February 2025 occupancy figures were truly exceptional, with my backyard, the North West region, leading the charge at a stunning 90.25 per cent. That’s not just high, it’s the highest on record for our region. Statewide, we reached 89.53 per cent, making it the third-highest February ever across Tasmania. These numbers confirm what we already know: Tasmania is on the map for domestic and international travellers alike, and we are punching well above our weight. The full summer quarter – December through February – was equally impressive, averaging an occupancy rate of 82.97 per cent. For comparison, these are numbers we haven’t seen since before the pandemic. They speak volumes about our state’s growing reputation, and more importantly, about the hard work, professionalism and passion of our venue operators, managers and staff right across Tasmania. Of course, summer always brings strong visitation. The next challenge – and opportunity – is to keep up this momentum through the shoulder seasons. That’s why we’re calling for a renewed focus on winter events, regional festivals and strategic marketing to help balance the peaks and troughs. A thriving industry is one that performs all year round. Winter is such a special time in Tasmania. It’s worth staying on your feet so you can explore and discover this amazing state. That’s why we’re helping to protect you by providing a free flu shot for all members with Extras cover. We’re giving our members a free flu shot this winter ^
And what better way to recognise the people driving this performance than through our Awards for Excellence? Nominations for the 2025 THA Awards for Excellence will open Tuesday April 29. These awards are our industry’s night of nights, a time to shine a light on the venues, teams, and individuals who go above and beyond to set new standards for hospitality in Tasmania. Whether you’re running a five-star fine dining experience, a bustling pub, a boutique hotel, or a back- of-house hero keeping things running smoothly, there’s a category for you. If you’re proud of what your team has achieved, put your name forward. Let’s celebrate the brilliance that makes our industry so special. Last year we saw a record number of both nominations and venues which entered, and the aim is to go bigger and better again. I’d like to finish by welcoming some new board members who have joined us in 2025, and as president I’m pleased to be able to work with such a talented group of people, and having a broad range of expertise and backgrounds is beneficial to our industry. Finally, I would like to thank long serving board member John Dabner for more than two decades of service. John, who has retired from the THA board, has been a very strong advocate for the Tasmanian hospitality industry and I wish him all the best in his next chapter.
To find out more contact one of our specialists, by scanning the code. Also, ask about your THA 8% discount *
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Tasmanian Hospitality Review Apr/May Edition
*Discount only available on corporate products when payment is made by direct debit. The discount cannot be combined with any other discounts offered by St Lukes. ^T&C’s apply, see www.stlukes.com.au/flushot for more information.
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Tasmanian Hospitality Review Apr/May Edition
CEO UPDATE
In mid-March, the Tasmanian Government made significant strides in its commitment to reducing red tape, particularly in the area of liquor licensing. We have been calling for these reforms to bring our extremely outdated liquor laws into the 21st century. This is a welcomed development for the hospitality industry – and it’s a direct result of years of dedicated lobbying and constructive discussions between the THA and government officials. The reforms, which aim to streamline liquor licensing processes, represent a crucial shift toward a more business-friendly regulatory environment. Liquor licensing has long been an area of concern for many in our industry, with complex and time-consuming procedures that have often hindered businesses from reaching their full potential. For years, the THA has collaborated closely with policymakers, providing feedback and advocating for change to make these processes simpler, faster, and more transparent. I’m pleased to say that, thanks to this collaborative approach, we are now seeing real, tangible improvements. One of the most significant changes is the reduction in processing times for liquor licenses. For hospitality venues, this means less waiting around and more time focused on running businesses and serving customers. Quicker approval timelines will help operators open new venues and expand existing ones without unnecessary delays. This efficiency not only benefits our businesses but also helps to attract new investment into Tasmania’s vibrant hospitality and tourism sectors.
Additionally, the government has introduced clearer and more transparent guidelines surrounding liquor licensing. This clarity is invaluable for venue owners, who can now navigate the process with greater confidence. With less red tape, businesses can focus on what really matters: delivering exceptional experiences to their customers. These changes are a direct response to feedback from operators, who have long advocated for a more streamlined, straightforward process. Reducing the administrative burden also frees up valuable resources for businesses to reinvest in their operations. For many of our members, this means being able to hire more staff, improve facilities, and, importantly, enhance the customer experience. The positive ripple effects of these changes will be felt throughout the industry, from local pubs to high-end restaurants, contributing to the broader economic growth of Tasmania. As we continue to work with the government to ensure a thriving hospitality industry, these changes mark an important milestone in our ongoing efforts to create an environment where businesses can grow and prosper. The THA is proud to have played a role in these reforms, and we look forward to seeing their positive impact on the industry in the years ahead. We will also continually provide strong advocacy in areas we don’t believe are good for industry and the state as we move forward and protect the long term future of our industry and members.
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Tasmanian Hospitality Review Apr/May Edition
Callington Mill steps into Macq01 INDUSTRY FEATURE
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LEFT: CALLINGTON MILL GENERAL MANAGER RIZK MAWASS
Frogmore Creek’s elegant Macq01 venue is about to enter a bold new chapter as Callington Mill Distillery prepares to bring its world-class whisky and refined hospitality into the heart of the city. A fter nearly a decade in Hobart’s iconic waterfront precinct, Frogmore Creek is gracefully passing the baton of its Frogmore Lounge venue. Their beloved Macq01 establishment – a polished gem that has delivered fine wines, seasonal dishes, and intimate views across the harbour – will soon hum with a new energy, courtesy of award-winning distillery Callington Mill. The Callington Mill team have made waves, locally, nationally and internationally since opening their distillery in Oatlands in 2022 at the site of a 19th- century Georgian windmill which has interpretative signs and videos tracing its history from when it was built in 1837 by John Vincent, who made flour and also had an illegal distillery on the site. However, despite the brand’s reputation for its single malt releases, being located in Tasmania’s midlands has at times proven a geographical challenge. And that’s where a move to the capital comes in, bringing with it a prime opportunity to introduce a new audience to its signature grain-to-
glass story.
“We are very excited because it is always a challenge to get tourists up there [Oatlands] because of the distance,” Callington Mill general manager Rizk Mawass says. “We have wanted to be close to the city, and I think the city is lacking a whisky experience that also has a high-end food experience, not just like tapas or cheese platters, something high-end. “Callington Mill will always have Oatlands as its home. That is our roots, that is where we are, connected to the windmill, to John Vincent, to the story of Oatlands, and it’s where we bring the spirit to life. It’s our distillery. But Hobart – and hopefully in the future Sydney and Melbourne and Singapore – will be locations where Callington Mill will hopefully have a small experience to showcase what we offer. “It’s like Macallan, everyone drinks Macallan and loves Macallan, and their dream is one day to go and visit the distillery. So we want to be more accessible to those seeking a whisky experience, and we will always invite them to come and visit the home in Oatlands. It’s like an extension, reaching out to the consumers where they are located in the main cities, but the dream is always
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ABOVE: THE MACQ01 BUILDING ON THE WATERFRONT PRECINCT RIGHT : FROGMORE CREEK BRAND MANAGER SHELLEY BICKERSTAFF WITH RIZK
to get them to visit us, to see how we make whisky from start to finish.”
Bickerstaff, the handover is both bittersweet and timely. Shelley has been connected with the venue from inception, helping design the interior and creating a space which promoted the company’s premium wines, while helping drive visitation to their cellar door and restaurant in Cambridge. The decision to step back from the site isn’t driven by waning passion, but by the pull of opportunity elsewhere. With Frogmore Creek in the midst of a 60-hecatre vineyard expansion, it was time to narrow the focus to strengthen their position in an increasingly competitive market. “We want to be more accessible to those seeking a whisky experience, and we will always invite them to visit the home in Oatlands.” - Rizk Mawass “The Lounge has been a big part of our lives for the last 10 years,” Shelley says. “Obviously it’s our baby, we designed it, and I actually personally was very heavily involved in the design process. So from that point of view, it’s a bit sad.
The seeds for this collaboration were planted in true Tasmanian fashion – over a good meal and, perhaps, a dram or two. “John [Ibraham, Callington Mill owner] met James [Skabo, Frogmore Creek’s CEO] over dinner, and they were talking about the vision that we had,” Rizk recalls with a smile. “James said they were thinking of passing on the site to someone and asked John, ‘What about you take it over?’ It’s a great place already, the decoration is high end and it is looking good. We will just refurbish a few things, change the theme a little bit to make it whisky focused and we will slightly evolve the place and rejuvenate it all to be a Callington Mill whisky experience. But for now, we’re very happy with what is there already. “We’re going to have cocktails also inspired by whisky and gin and on top of that the food, people can sit on the harbour and really connect with the journey of what we make and how we would like to transition this over to people seeking new adventures.”
“We have known John and the team for a long time, even when they opened Callington Mill, and still to
For Frogmore Creek’s brand manager Shelley
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this day, our wines are exclusively at their cellar door in Oatlands. So we’ve had a bit of a relationship over the time, and then we just kind of started having conversations about including them more in the city and their whiskies, because obviously Oatlands is a bit out of town. “We’ve had a really good success of having people coming and enjoying our wines, people who maybe hadn’t heard of us, and then us being able to get them to go out to the cellar door in Cambridge. So it is kind of the same scenario where Callington Mill will have this opportunity to have a branding on the waterfront and then be able to kind of tell people about going up to the main distillery. “I know I’m a bit biased but overall, the space is beautiful. It’s got such a perfect aspect looking out over the city. We would have definitely stayed and continued, but the talks went a different direction than we were expecting, and John and Rizk, were really bullish about what they are wanting to achieve at Callington, which is really exciting. And so we thought it was a good opportunity to pass it on.”
still sparks imagination. “It’s always been beautiful,” Shelley says. “I’m really just excited to see what they can what they can do with the space. I think breathing that fresh life back into it will be great for everyone in the building, and everyone on that side to have this fresh energy coming in.” With whisky cocktails, locally sourced seafood, and a warm invitation to explore Tasmania’s most awarded new distillery, Callington Mill isn’t just opening a venue. They’re opening a door – one that leads to deeper stories, richer flavours, and a fresh chapter on Hobart’s waterfront.
As the harbour breeze flows past the restaurant’s floor-to-ceiling windows, it’s easy to see why the space
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Tasmanian Hospitality Review Apr/May Edition
TASMANIAN EVENTS CALENDAR APRIL THROUGH JUNE
Apr 4 May 11 through
May 1 May 3 through
Apr 26
Spiegeltent
Hop To Harvest Festival
Agfest
HEAD TO THA.ASN.AU FOR THE LATEST
EVENTS & TO DOWNLOAD OUR EVENTS CALENDAR
May 1 Aug 31 through
May 9 May 11 through
May 11
Illuminate the North West
Tasmania Super 440
AFL: North Melbourne v Brisbane
Jun 5 Jun 15 through
May 21 May 25 through
Jun 1
Jun 13
13 Tasmanian Hospitality Review Apr/May Edition AFL: Hawthorn v Adelaide
Aus Musical Theatre Festival
Launceston Running Festival
Dark Mofo
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Tasmanian Hospitality Review Apr/May Edition
EDITORIAL
Minister for Hospitality and Small Business Jane Howlett
Support for Tasmania’s small businesses by the Tas- manian Government could not be clearer following a month of red tape reduction announcements. The response of peak bodies such as the Tasmanian Small Business Council, the Tasmanian Hospitality As- sociation and the Tasmanian Chamber of Commerce and Industry to red tape reduction efforts demon- strates the Government’s efforts to reducing red tape are in line with industry goals. We have responded to consultation with industry ad- vocacy groups by slashing red tape by modernising systems to make it simpler, faster and fairer for every- one. When it comes to doing business, we are making it easier to apply for and manage liquor licences. We are providing new event permits to make it easier for events such as music festivals, food and wine expos and community gathers to get off the ground. Small businesses like boutique distilleries, wineries, breweries and tourism operators will have licences that suit their needs. We’re making common sense changes that benefit businesses and the community. The changes have extended to reducing the complex- ity associated with Tasmanian Government contracts, allowing businesses to tender for Government work with a single form. Other initiatives include a new Small Business Start- Up Permit which will enable small businesses to trial their concept for 12 months with a single permit. These initiatives do not stand alone. The Tasmanian Government has built and maintained a 10-year com- mitment to cut red tape, and the 2023-24 Red Tape Re- duction Report showed 86 per cent of the 198 red tape issues identified had been resolved. Every time we remove unnecessary regulation, time and resources are saved, clearing the path for busi- nesses and industry to grow and thrive.
tor for a Red Tape Reduction Industry Taskforce that will help us to slash red tape and deliver real outcomes.
This taskforce, along with the new red tape reduction portal online, will allow Tasmanians and businesses to directly provide feedback on red tape reduction ideas. We have done a lot to reduce the red tape experienced by businesses in Tasmania, but we can always do bet- ter and we will do better by continuing to consult with industry and stakeholders. A new red tape reduction portal has been launched, encouraging Tasmanians to have their say on what red tape is holding Tasmanian businesses and industry back. We want to know about these things and I encourage businesses or individuals who feel they are being held back by red tape they can report it to the Red Tape Re- duction Portal. The news across the board for our business sector is good. Record breaking occupancy rates for February in the North West is something to be celebrated. The NAB Monthly Business Survey released recently showed Tasmania has topped the nation in business confidence and ranked second in business conditions, only just behind Queensland and well ahead of the na- tional average. Retail trade in Tasmania reached an all time high in January and again in February, which is money in the back pocket of our businesses, allowing them to invest and grow. Through our 2030 Strong Plan for Tasmania’s Future we will continue to deliver a stronger economy for all Tasmanians. An economy supported by a Government that backs business and backs jobs for continued growth and more connected communities. I want to thank Steve Old and the THA team and mem- bers who have been actively engaged in this red tape cutting process and I look forward to continuing to work with them in the future.
To further these efforts, we are bringing together the best minds from across the business and industry sec-
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EDITORIAL
Labor Leader Dean Winter
It’s a good feeling when others follow your lead, especially on something that will make Tasmania a better place. Some months ago, I was proud to introduce Tasmanian Labor’s strategy for a night-time economy. It contains a raft of changes aiming to revitalise our cities and make it easier for hospitality businesses to operate. A key plank of our strategy is streamlined liquor licensing and events approvals. We want to see more people out and about enjoying themselves. The Liberal State Government has lately come on board, promising to ease the regulatory burden on alcohol licensing and to make approvals for multi- vendor events such as festivals faster and simpler. I’m glad the Liberals are finally acting on what the hospitality and events industries have been telling me for a long time. I have heard horror stories of long wait times, of the hassle of applying for multiple permits to grow operations to things like outdoor dining areas and of a lack of engagement with applicants. I welcome the Liberals’ promise to cut red tape. A government that has been in power for more than a decade could have been more attuned to a key industry for our state, but it’s better late than never.
Act was drafted 35 years ago, al fresco dining was a novelty, there were no craft breweries and our wine industry was still in its infancy. What today’s patrons want and expect has changed. They are – literally – hungry for new experiences, and Tasmania’s hospitality industry is in a prime position to deliver. Our food and drink producers are renowned for their boutique, even niche offerings that are perfect for today’s curious consumers. To enable hospitality venues to expand and try new things, regulations need to be agile as well so businesses can cater for demand. It is also important that we build on every possible opportunity to showcase to the world what our island state can produce. The proposed stadium for Hobart’s Macquarie Point will bring in thousands of interstate visitors for AFL games and other events. Tasmanian Labor is flying the flag for local food and beverage producers to be represented at the stadium, with dedicated space for Tasmanian operators. I hope the Liberals follow us on this as well. My mission as state Labor leader is to make Tasmania the easiest place in Australia to do business. A flourishing hospitality industry is a key part of that commitment.
It is obvious that our licensing legislation has not moved with the times. When Tasmania’s Liquor Licensing
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Tasmanian Hospitality Review Apr/May Edition 18 A Taste of Rebellion INDUSTRY FEATURE
LEFT: BAR MANAGER TAYLOR BENSON-HOGAN (LEFT) WITH BARTENDER SAM ABOVE: ALLAN VIRIEUX AFTER TAKING THE REINS AT BAR 1808. PIC: EXAMINER/ CRAIG GEORGE
In the heart of Launceston, something quietly revolutionary has been brewing - and it’s not just the cocktails. Six months ago, 1808 Lounge Bar swung open its doors, bringing with it a rich pour of history, adventure, and, of course, rum. A s Launceston’s first dedicated rum bar, 1808 is more than a place to sip, it’s an experience soaked in stories and a toast to the spirit of rebellion. Situated in the former Geronimo Apertivo site – one of Launceston’s most popular venues – it is already growing a steady fan base with locals. At the helm of this bold venture is developer Allan Virieux, a man whose journey to rum enlightenment began quite by chance. “I was in Airlie Beach,” Alan says, “it was bucketing down with rain, and we got stuck in this rum bar… and I got interested in the actual history of Australia and Australian rum. I wasn’t much of a rum drinker before that, more a whisky drinker. But after being there [in Airlie Beach], it spruiked my interest.” For Allan, what started as a weather-imposed detour became the seed of inspiration for something special back home. The name 1808 isn’t just a catchy date plucked from the past, it’s a nod to one of Australia’s
most fascinating historical events: the Rum Rebellion. The only successful armed takeover of government in Australia, the rebellion saw soldiers overthrow Governor William Bligh after he attempted to outlaw rum as a form of currency. “Rum was legal tender in Australia,” Allan says. “And then, of course, Captain Bligh decided that rum wasn’t the way to go. So he changed it in 1808, and the soldiers rebelled against him and so on. That was our first rebellion in Australia.” The bar channels that rebellious spirit with its rich timber interiors, candlelit mood lighting, and walls lined with history (and rum, of course). Think moody Caribbean elegance meets modern lounge charm, a place where you half expect a sea captain to wander in. But the soul of 1808 is its growing collection of 85 rums and counting, sourced from every corner of the globe. “We’ve got 85 rums now, there’s probably 8,000 rums or more throughout the world,” says Allan. “I come from Mauritius, we have a rum from there and more as we go, what’s popular, we’ll keep on changing them up to find different rums. We have some really good rums here in
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Tasmania, and we also have some nice rums that come from Fiji. They’re all different, some are sweet, some are stronger, some of the liqueurs you can get through the rum as well is also pretty awesome. “We’re about to start a rum of the month. So there’ll be a rum on special and we’ll probably have rum tasting as well, so people can actually see the different tastes in the rum.” While opening a speciality-themed bar has garnered a following, it has also thrown Allan an unexpected curveball in attempting to capture a slice of the market. For all its rum-soaked allure, he is keen to stress that 1808 is more than a one-spirit wonder. “I think it’s been well received,” he says. “But we’re trying to get it out there that it’s not just a rum bar. We also sell beer and other spirits and cocktails, we do tapas food to compliment the drinks. That was a little bit of feedback I got, that it’s ‘only a rum bar’, so people were not going to come here. But we have four beers on tap, and plenty of Tasmanian gins and whiskies and rums.”
proudly Tasmanian in its drinks selection, embracing the state’s booming distillery scene while inviting guests to explore the globe, one glass at a time. Behind the bar, driving the creative flair of the cocktails and the warmth of the welcome, is bar manager Taylor Benson-Hogan. A self-confessed gin and whisky aficionado, Taylor didn’t start as a rum expert. But that’s changed quickly after relocating from Hobart to join the team. “It’s been a lot of fun learning more about rum, because I know a lot about gin, I know a lot about whisky but my rum knowledge was a bit iffy,” she says. “And I think a lot of people who have come and worked here didn’t know a whole heap about rum either, so they have had a lot of fun trying them all, learning about all the rum. Our [latest] cocktail menu that’s come out is less rum based, because the first one was very rum heavy on “Rum is a really fun product to make cocktails with... you can create all these different nuances and flavours. ” - Taylor Benson-Hogan
It’s an important message, especially for those less inclined toward a neat pour of dark spirit. 1808 is
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Tasmanian Hospitality Review Apr/May Edition
the cocktails, obviously we are a rum bar so it just got pushed into a lot of rum. But we do want to diversify that a little bit more. “Rum is a really fun product to make cocktails with, especially because a lot of the time you can blend rum. Rum works in fantastic harmony with itself. “You can put all these different types of styles of rum together so that even if you end up with something incredibly boozy, it tastes unbelievably smooth. You can create all these different nuances and flavours. “A lot of people, especially in the beginning, didn’t realise that we do things that aren’t rum. Yes, we have 85 rums, but we also have whisky and gin and vodka and beer and a really nice wine list, and we do cocktails and all that kind of stuff. But we’d have a lot of people initially ring up going, ‘do you do things other than rum?’ We have a lot of people who aren’t rum drinkers who will come to drink all the things that aren’t rum and we also introduce a lot of people to rum, which is really good, because they might say they have never been a rum drinker and we have something here for everyone. “We’ve got beautiful aged, dark, almost burnt molasses rums to the hibiscus and blackcurrant pink spiced rum which, if you didn’t know it was rum, you wouldn’t pick
it. It actually drinks like a gin, you have it with tonic, it is fabulous. We have got everything in between, from your gold to spice to everything. There is a rum for everyone, even if you don’t like rum.” That experimental, hands-on spirit is what sets 1808 apart. The team isn’t just slinging Daiquiris (although they do that very well). They’re inviting guests to discover something new, to challenge their assumptions, and maybe to find a new favourite. Launceston has seen a steady evolution in its hospitality scene, and 1808 Lounge Bar feels like a confident next step. It’s niche, but not narrow; sophisticated, but not stuffy. It’s a place where history and hospitality intertwine, where a casual night out can turn into a voyage through time and taste. So whether you’re a seasoned rum connoisseur or someone who’s only ever seen the word on a Captain Jack Sparrow poster, 1808 offers something truly different. “Being able to try different rums and tastes and the history of it is what interests me,” says Allan. “And from the buzz around the bar, it seems like Launceston is starting to feel the same way.”
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Workforce Development
A New Reality for Hospitality Training
This coffee module is just the beginning. We have a goal to create a full suite of hospitality training experiences, including:
The Workforce Development Program is taking its training tools to the next level – literally immersing students and job seekers in the world of hospitality through Virtual Reality (VR). Kicking off with a pilot project on espresso coffee, the program has partnered with Richard Schramm from Villino Coffee Roasters and photographer Richard Jupe to produce high-quality, immersive video content designed for VR headsets. Using a specialised camera that captures a full 180-degree field of view in crisp 8K resolution, the viewer is placed right in the middle of the action – behind the machine, at the workstation, learning directly from industry professionals.
• Bartending and cocktail preparation • Kitchen basics and food safety • Housekeeping and room servicing • Guest check-in and customer service • Venue licensing and requirements
The program is currently exploring future topics and looking to collaborate with venues across Tasmania. Hospitality businesses interested in being part of a future VR training module are encouraged to get in touch. This initiative is part of the Workforce Development Program’s broader strategy to modernise training delivery, engage the next generation of hospitality professionals, and provide practical, real-world learning through immersive, interactive tools. By embracing innovation, the program is helping build a stronger, more future-ready hospitality workforce.
Filmed at Villino’s roastery Wondr in Derwent Park, the first module explores the art of making coffee. It guides users through a complete barista workflow, including a rundown of common equipment and terminology, the essential prep work, espresso recipes and extraction techniques, milk texturing, and the final pour. On- screen notes and graphics help reinforce key concepts throughout the experience. The VR modules are being developed with students, jobseekers, new entrants, and even existing staff in mind – offering a hands-on, engaging way to understand core hospitality skills, no matter where you’re located. And that’s the real power of VR: it allows industry to be brought directly into classrooms, training rooms, or regional communities that might otherwise miss out on in-person learning opportunities.
Workforce Development Enquiries? Contact Jack Milbourne E: jack@tha.asn.au Ph: 0439 763 977
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Membership Update
A Thriving Autumn of Activity
Airport) and Steven Pickering (Launceston Airport), who shared developments and forecasts around air travel capacity into the state.
It’s been a busy and exciting few months across the Tasmanian hospitality industry, with strong momentum continuing into 2025. The THA has been out in full force, supporting and engaging with members at events across the state. Here’s a look at what’s been happening and what’s on the horizon:
RCAT Luncheons – Hobart & Launceston
We held two RCAT luncheons, one in Hobart at Suzie Lucks, and another in Launceston at The Ducks Bar and Restaurant. Both events were well attended with 30+ guests each and fantastic engagement all round. Speakers included: • Jack Milbourne (THA Workforce Development) • Varun Khetarpal (Tasmanian Hospitality & Tourism Academy) • A representative from TasGas, outlining exclusive offers for members interested in making the switch • Amr Elsayed (Kings Digital), who shared valuable insights on digital trends in online marketing
Recent Highlights
Launceston Cup Eve – Boags Brewery
We kicked off our event calendar with an absolute standout: Launceston Cup Eve, held at Boags Brewery. Over 400 attendees came together, including corporate partners and politicians from all major parties. The night was a great celebration of racing, hospitality, and community.
Accommodation Luncheon – Alida Restaurant, Penny Royal
AFL kicks off in Tasmania
Held in the unique setting of Alida Restaurant at the Penny Royal complex, this luncheon brought together 30 accommodation operators and stakeholders. We heard insightful updates from Nathan Darke (Hobart
The AFL season is now underway, bringing great energy to the hospitality and tourism sector. Games at both ends of the state are already attracting mainland
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Tasmanian Hospitality Review Apr/May Edition
Membership Update
What’s next?
travellers - helping to fill beds and flow visitors into our bars, restaurants, and cafés.
Our People, Pots and Profits event is fast approaching! Don’t miss this key networking and learning opportunity. This will take place at Kingston Hotel on Monday May 5. Invites have been sent, please reach out if you didn’t receive yours.
Upcoming AFL games to keep in mind:
• Hobart: North Melbourne vs Brisbane (Sunday May 11) • Launceston: Hawthorn vs Adelaide (Friday night June 13)
Thank You
As your member association, we’re here to support you in every way possible. If you require assistance or have suggestions to enhance your membership experience, don’t hesitate to reach out.
WELCOME NEW THA MEMBERS
Apartments on Fraser - Bicheno Village Family Motor Inn - Launceston Ratho Farm - Bothwell Nant Distillery - Bothwell Ember & Vines - Burnie Burnie Ocean View Motel & Caravan Park - Burnie Levee Food Co - Launceston Little Beach Co Resort - Chain of Lagoons Adams Distillery - Perth
Here’s to a successful end to the year and a prosperous 2025 ahead!
Membership Enquiries? Nick Roney (north) E: nick@tha.asn.au Ph: 0439 119 343 Jordan Lewtas (south) E: jordan@tha.asn.au Ph: 0437 129 669
25 Tasmanian Hospitality Review Apr/May Edition
Corporate Partnerships Update
Another great Launceston Cup Eve at James Boag Brewery THA proudly organises one of the most memorable Tasmanian events of the year, hosted by our partners Lion at their James Boags Brewery - it was a chance to toast to the exciting developments at the iconic Launceston site. We were grateful to be joined by 400 stakeholders, including Premier Jeremy Rockliff, who addressed the crowd and the presence of the national Lion team, our board members, THA and Clubs Tasmania members, Corporate Partners and other industry partners. We are looking forward to the new brew house to be open to the public in August 2025 and we are sure this new redevelopment will be another great addition to enhance the visitor experience in our state.
connect and discuss current industry issues.
Additionally, we recently welcomed Kings Digital to our corporate partner network, which provided valuable insights into the complex world of digital marketing and how hospitality businesses can navigate this ever- evolving landscape.
Welcoming New Partners and Industry Suppliers
Suntory Oceania - New Gold Partners
We are very excited to the partnership ahead and look forward to officially start working with Suntory Oceania and the field team in July 2025. “By harnessing the best of Suntory from across Australia and New Zealand, Suntory Global Spirits and Suntory Beverage & Food Oceania have come together to create a new $3bn multi-beverage powerhouse - Suntory Oceania. Underpinned by quality craftsmanship and a strong sense of purpose, the combined portfolio of over 40 market-leading brands will be powered by five distribution centres, more than 1000 Suntorians and two local manufacturing sites. This includes the new carbon neutral facility scheduled to open this year in Ipswich Queensland. The new +$400 million, 17-hectare greenfield site is the largest single FMCG investment into Australia in the last decade, providing Suntory Oceania with ability to deliver the One Suntory Vision.” (Suntory Oceania LinkedIn)
Restaurant and Café Luncheons
VIC/TAS SUNTORY FIELD SALES MANAGERS MARCUS WELCH (LEFT) & ADAM MACPHERSON (RIGHT) WITH THA CEO STEVE OLD
As part of the corporate partner and member benefits we deliver, our association provides complimentary industry-specific training and networking events, fostering collaboration and offering partners direct exposure. In March, we hosted a series of successful restaurant lunches in the north and south, featuring relevant guest speakers and representatives from industry partners such as the Tasmanian Hospitality and Tourism
Academy, TasGas, and Zero Payments. We were also privileged to host other corporate partners, including Hostplus, Coca Cola, Tanda, Veolia, Total POS, Bepoz, Command 51, One Music and Diageo, providing valuable opportunities for restaurateurs to
TasPorts - New Gold Partners
We are also proud to welcome TasPorts as Gold Partners, and are excited to connect their customer engagement team with our Industry as part of their Industry Support Program. Elder’s Finance Elder’s Finance has joined the THA Corporate Partners network and we encourage everyone to
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Tasmanian Hospitality Review Apr/May Edition
Corporate Partnerships Update
get in touch with Bryce Harding (Agri & Commercial Finance Relationship Manager – TAS). Bryce has 36 years of experience in banking and finance and has held management and leadership roles in agri and commercial lending, retail banking, credit unions and managed investment schemes and his knowledge and expertise will help you to lock in better deals for your business and improve your financial health.
nature, from overnight cleaning to swift turnaround between events.
Contact: Mark Chiswell - Business Development Manager Tas/Vic Email: mchiswell@command51.com.au Mobile: 0472 760 714
Email: bryce.harding@elders.com.au Mobile: 0457 999 594
Command51
I would also like to announce Command51 as a new Bronze partner.
What sets Command51 apart is more than just their ability to deliver pristine results, it’s their genuine care for clients and communities. Whether it’s lending support to local sports teams or participating in community events, Command51 is always on the lookout for ways to make a positive impact. But it’s not just about heart - it’s about expertise too. Command51 understands the pivotal role that fast and professional cleaning plays in the hospitality industry’s turnaround process. They specialise in tailored solutions that seamlessly fit the industry’s fast-paced Meat your new menu favourites Order online at pfdfoods.com.au or call 131 733 Stock up now on quality cuts your customers will love
Partnership Enquiries? Contact Valeria Giraldo E: val@tha.asn.au Ph: 0405 202 918
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27 Tasmanian Hospitality Review Apr/May Edition
CAROLYN HOLMES WITH HUSBAND GRAEME. PICTURE: PEN TAYLOR
Best Parmi Challenge INDUSTRY FEATURE
If you’ve ever fancied yourself as a parmigiana connoisseur, now’s the time to get to your local and put your taste buds to the test. Willie Smith’s Tasmania is proud to partner with Tasmanian pubs in the coming months on the hunt for Tassie’s Best Parmi. The launch went viral at the start of April with locals tagging their friends, favourite pubs and Parmi’s on a social media post. For pubs to be eligible to be crowned the Best Parmi, they must have Willie Smith’s on tap, and run a Willie’s and Parmi campaign during April and May. Launching at Custom’s House, Paul Jubb set the challenge to other pubs stating he is proud of their Parmi and that it’s the best! Customers can get involved by heading into your local participating venue, grabbing a Willie Smith’s Cider and Parmi, snap a pic and rate the Parmi on the Parm Rater App.
average score will be crowned Tassie’s Best Parmi.
Within the first week of the campaign another four venues joined in, and Communion Brewing Co currently leads with the highest number of votes. Speaking on behalf of Willie Smith’s, Director Andrew Smith said the idea behind the concept was to encourage locals to get out and about when the weather cools down.
“We’re about supporting local venues and maintaining the summer momentum with some great incentives
A locally made app Parm Rater is being used for patrons to vote for their Parmi’s, and the venue with the highest
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Tasmanian Hospitality Review Apr/May Edition
for both publicans and customers to get behind.
the campaign.
“As a major prize we are offering a year’s supply of cider to one lucky participant as an encouragement to get customers into venues and voting.” Willie Smith’s Apple Shed is running a Parmi on the menu for the first time and is encouraging visitors to head in to try it accompanied by one of the many Willie’s ciders on tap. Destination Southern Tasmania CEO Alex Heroys, is thrilled that Willie Smith’s Tasmania are taking the initiative to run a campaign over this time, which is traditionally when people start to bunker down. “We cannot wait to see Hobart and regional venues get behind this campaign, it’s an ideal way to get people into venues as we start to head into the Tasmanian off season and celebrate with a meal and a Willie Smith’s Cider,” he said. “Hobart is known to come to life in Winter with many festivals such as Dark Mofo and Festival of Voices, this will be a great promotion as people start to throw the Tassie Tuxedo on and brave the seasonal changes.
“We have just come off a great summer period where occupancy data showed high visitation to Tasmania, with the flow on affect boosting hospitality venues. The THA supports any initiative which encourages people to continue visiting their local during our quieter months, and what better way to beat the cooler weather than by combining a great Tasmanian cider product with a classic parmi.”
To find out more, head to the Willie Smith’s Facebook page to check out participating venues.
Tasmanian Hospitality Association CEO Steve Old said the peak body is also throwing its support behind
PIC: GARY SOWTER GVS MEDIA
BELOW: PAUL JUBB, ANDREW SMITH AND ALEX HEROYS AT THE LAUNCH OF THE PARMI CHALLENG E
29 Tasmanian Hospitality Review Apr/May Edition
Tas Police
Inspector John Toohey
Ensuring Safety and Compliance
Recent Joint Operations
• In March 2025, Tasmania Police, in collaboration with the Liquor and Gaming Branch (LAGB) and Licensing police, conducted a series of checks across 13 licensed premises in North Hobart, the Central Business District (CBD), and the Salamanca area. The primary focus of this combined operation was to ensure compliance with liquor licensing regulations and to conduct Responsible Service of Alcohol (RSA) assessments of patrons. The operation was deemed a success, with no incidents reported. Only minor technical advice regarding RSA certification was provided to four venues. Both agencies were pleased with the general compliance observed during the inspections, highlighting the positive trend in responsible alcohol service within the community. • In November 2024, Tasmania Police and Consumer, Building and Occupational Services (CBOS), conducted security compliance checks across 23 venues in Sandy Bay, Hobart, and North Hobart. Most establishments and staff were found to be complying, although some infringement notices were issued for offences such as security agents not having the correct license, employing unlicensed individuals, and lacking proper identification. The operation also had an educational component, with officials reminding owners and staff about the responsibilities of security agents. • In September 2024, Tasmania Police joined with City of Hobart council members, security officers and the LAGB, to conduct a high visibility joint operation across the Hobart waterfront and Salamanca area. The operation was focused on detecting and deterring anti-social behaviours, and licencing and alcohol offences, to promote public safety. During the evening, more than a dozen licenced premises were visited with three licencing infringements issued. Police attended several disturbances with more than 15 move-on directions issued. Monitoring patron behaviour within licensed premises continues to be a focus for Tasmania Police. In collaboration with licensed venues, we have issued 73 barring orders this financial year. Barring orders
As Inspector of the Hobart Division, responsible for Southern District licensing, I am proud to share the collaborative efforts of Tasmania Police and our partner agencies in promoting public safety and responsible behaviour in our nightlife and entertainment districts. These joint operations are essential in maintaining a safe and enjoyable environment for all Tasmanians. By working together, we aim to create a secure atmosphere where everyone can enjoy themselves responsibly. Tasmania Police and local licensees have a strong working relationship and collectively, combine to ensure the safety and well-being of our community. This collaboration is particularly important as we work to reduce incidents of anti-social behaviour and ensure public safety. Our efforts include joint operations, increased patrols, enhanced communication, information sharing and utilising specialised resources to support operations, such as the drug detector dog. By working together, we can maintain an environment where everyone can enjoy the social scene that Hobart has to offer, safely and responsibly. Safety is not just a priority, it is a shared responsibility. By uniting our efforts, we can ensure that our community remains a safe and welcoming place for all. Safety doesn’t happen by accident, it requires a collective effort and a commitment to looking out for one another.
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Tasmanian Hospitality Review Apr/May Edition
are essential tools in protecting the community by preventing individuals whose behaviour poses a risk to public safety or breaches liquor licensing laws from entering licensed premises. This financial year, barring orders have been issued for various reasons, including intoxication, violent or disorderly behaviour, serious assaults, drug offences, property damage, threats towards staff, and offences against the Liquor Licensing Act. Compliance with liquor licensing legislation not only protects patrons but also contributes to the overall safety and well-being of the community. Tasmania Police remains committed to working closely with licensed venues to ensure compliance and maintain a safe environment. The collaborative efforts between Tasmania Police and other agencies, such as the Liquor & Gaming Branch, play a vital role in maintaining public safety and promoting responsible practices in the service and consumption of alcohol. Through joint operations and educational initiatives, these agencies are working together to ensure that the nightlife and entertainment industry operates in a safe and responsible manner. As Tasmania Police continues to engage with the community and partner agencies, the positive outcomes of these collaborations will contribute
to a safer and more enjoyable environment for all Tasmanians. The commitment to public safety and responsible behaviour remains a top priority, and future operations will build on the success of past efforts to uphold these values.
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